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Instant Pot Chicken Fried Rice

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This Instant Pot Chicken Fried Rice is a quick, flavorful, and healthy one-pot meal that’s perfect for busy weeknights. With tender chicken, mixed vegetables, and perfectly cooked rice, it’s a delicious and customizable dish that comes together effortlessly in just 25 minutes. Whether you’re using leftover rice or cooking it fresh, this recipe is a go-to for a satisfying, protein-packed meal.

Ingredients

2 tbsp vegetable oil

1 lb boneless, skinless chicken breasts or thighs, diced

1 medium onion, diced

2 cloves garlic, minced

1 cup frozen peas and carrots

3 cups cooked rice (preferably cold)

3 tbsp soy sauce

1 tbsp sesame oil

2 large eggs, beaten

1 tsp ginger, minced

1/2 tsp black pepper

2 green onions, sliced (optional, for garnish)

Instructions

  1. Sauté the chicken: Turn on the Instant Pot and set it to sauté mode. Add 1 tablespoon of vegetable oil and heat. Add diced chicken and cook for 5-7 minutes until browned and cooked through. Remove and set aside.

  2. Cook the vegetables: In the same pot, add the remaining tablespoon of oil. Add diced onion and garlic, and sauté for 1-2 minutes until fragrant. Add frozen peas and carrots, minced ginger, and black pepper. Stir to combine and cook for 3-4 minutes.

  3. Cook the eggs: Push the veggies to the side and pour in the beaten eggs. Scramble the eggs until fully cooked, then mix them with the veggies.

  4. Combine with rice: Add cooked rice, soy sauce, sesame oil, and cooked chicken back into the pot. Stir well to combine and heat everything through.

  5. Finish the dish: Set the Instant Pot to sauté mode for 2-3 minutes to allow the flavors to meld together.

  6. Serve: Garnish with sliced green onions, if desired, and serve immediately.

Notes

  • Variations: For a vegetarian version, skip the chicken and add tofu or extra veggies. Add spice by increasing crushed red pepper flakes or adding sriracha. You can also use brown rice for a healthier twist.

  • Storage/Reheating: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or in a skillet with a splash of water or soy sauce.

  • Freezing: Freeze leftover fried rice for up to 3 months. Reheat by thawing in the fridge overnight and then heating in a skillet or microwave.

Find it online: https://thefamilycooking.com/instant-pot-chicken-fried-rice/